Quinoa Veggie Burger

13 Reviews
From: EatingWell Magazine March/April 2013

Even meat-lovers will crave this vegetarian burger: toasted pecans, mushrooms, Cheddar cheese, fresh herbs and red quinoa pack this recipe full of delicious flavor. Red quinoa gives the burgers the perfect color, but white quinoa is fine too. These quinoa veggie burger patties hold together well for freezing, making for a quick and easy meal. Defrost overnight in the refrigerator before cooking. Serve with your favorite burger garnishes. (Adapted from “Quinoa Revolution” by Patricia Green and Carolyn Hemming; Pintail Books, 2012.)

Ingredients 8 servings

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  • 1 cup water
  • 1/2 cup red quinoa
  • 1 tablespoon canola oil
  • 1 cup diced onion
  • 2 cups finely chopped cremini or white button mushrooms
  • 1 teaspoon minced garlic
  • 3/4 teaspoon dried marjoram
  • 1/4 teaspoon dried oregano
  • 1 large egg
  • 2/3 cup shredded reduced-fat Cheddar cheese
  • 1/2 cup whole pecans, toasted and finely chopped (see Tip)
  • 1/3 cup quick-cooking rolled oats
  • 1 tablespoon reduced-sodium soy sauce
  • 8 small whole-wheat burger buns, toasted if desired

Preparation

  • Active

  • Ready In

  1. Combine water and quinoa in a medium saucepan. Bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork and set aside to cool.
  2. Preheat oven to 350 °F. Lightly grease a baking sheet or line with parchment paper.
  3. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until starting to soften, about 5 minutes. Add mushrooms, garlic, marjoram and oregano; cook, stirring, until the mushrooms are tender, about 5 minutes. Let cool for about 5 minutes.
  4. Beat egg in a medium bowl. Add the quinoa, mushroom mixture, cheese, pecans, oats and soy sauce; stir to combine. Scoop scant 1/2-cup portions of the mixture onto the baking sheet and shape into 8 patties, about 3 inches wide, leaving about 1 inch of space between each patty. (The mixture will be crumbly; patting it into burgers on the baking sheet makes it easier to work with. The burgers hold together very well once baked.)
  5. Bake the burgers until crispy, 28 to 30 minutes. Serve on buns with your favorite garnishes.
  • Make Ahead Tip: Individually wrap and freeze cooked burgers for up to 3 months. Defrost overnight in the refrigerator. Reheat in a skillet with a little oil.
  • For the best flavor, toast nuts before adding to recipes. Spread whole nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. For chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition information

  • Serving size: 1 burger (with bun)
  • Per serving: 280 calories; 12 g fat(2 g sat); 6 g fiber; 35 g carbohydrates; 11 g protein; 48 mcg folate; 29 mg cholesterol; 6 g sugars; 4 g added sugars; 105 IU vitamin A; 2 mg vitamin C; 159 mg calcium; 2 mg iron; 372 mg sodium; 353 mg potassium
  • Nutrition Bonus: Magnesium (19% daily value), Calcium (16% dv), Zinc (15% dv).
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch, 1/2 vegetable, 1/2 medium fat meat, 1 1/2 fat

Reviews 13

August 12, 2015
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By: EatingWell User
Husband Approved Here is a tip I saw somewhere on this site: when scooping the mixture into a measuring cup, pack it down and then dump it on your baking sheet. Then while gently pressing down with one hand, use the other hand to gently push and round off the edges. Perfect burgers! Because past recipes found cheese melting out of the burger while cooking, I added the burger on top after it was cooked. Also, instead of buns, I used sweet onion Pita pockets and just added some diced onion. The husband stomped out of the kitchen when he found out dinner had NO MEAT!, but afterwards he told me to make them again! And I will. Pros: Great flavor, Cons: a little time consuming to make but well worth the effort.
March 11, 2015
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By: EatingWell User
Favorite Veggie Burger I use cremini mushrooms for more flavor. I added smoked gouda one time because I had it on hand. The smokey flavor went very well with the mushrooms. I liked the idea of changing out seasoning and using this as a topping on pizza as a sub for sausage. I have a friend who is vegan and she suggested using chia seeds in place of egg. I guess they gel up after they soak over night. I have to double recipe to make it worth my time. My family gobbles them up and my two girls don't like mushrooms. Go figure.... Thank you Eating Well! Pros: I love the great mushroom taste and how well they cook up, very meaty. Cons: For the amount of time to make, I hope to have some left over but that never happens!
August 07, 2014
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By: EatingWell User
Good flavor I liked that this recipe was baked, not fried up in a pan. I followed the recipe exactly. My kids all commented on how good the recipe smelled as I was making it. The white button mushrooms were very flavorful without overwhelming. My only complaint is that the patties are hard to form. I used nonstick spray but they still stuck to the cookie sheet a bit. Once baked the patties did hold together more than they seemed like they were going to. I'd make them again for vegetarians. Pros: Good mushroom flavor, Baked makes them healthier Cons: Very crumbly, hard to make a patty
July 06, 2014
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By: EatingWell User
best veggie burgers I've made so far I'm going to try this with regular (i.e., not red) quinoa, in the hope that they will be less dry and crumbly. But they're really good as is. Also, leaving the cheese out to make them parve did not significantly affect the flavor or texture. Pros: tasty, held together Cons: crumbly
June 02, 2014
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By: EatingWell User
Good flavor, I love using duxelles for beefy flavor and I think that is why this recipe was so successful. I usually don't put cheese inside burgers, but the burnt cheese also added great flavor. Loved it! Pros: Flavorful, crunchy Cons: none
February 18, 2014
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By: EatingWell User
Dry and Crumbly I followed the recipe to a tee. It was very bland. Very dry. I eat and make a lot of veggie burgers and this was not tasty at all.
October 13, 2013
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By: EatingWell User
Very tasty It was really delicous burger recipe, but i would like to know, how can u replace egg? Pros: Easy to make Cons: Non-vegan
August 12, 2013
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By: EatingWell User
Easy and delicious! These are the first veggie burgers I've ever made, and I will never go back to store bought frozen veggie burgers again. They were SO good! When I tasted a piece of the burger on it's own, there was a strong mushroom flavor, bur once on a bun with lettuce, tomato and onion, the strong mushroom flavor mellowed out and it was just delicious. I used regular organic rolled oats instead of quick cooking oats, and they worked great. I also used white quinoa as I had a lot on hand. Even when I ate meat, I always drenched my burgers in BBQ sauce, but I just at these with lettuce, onion and thinly sliced tomato fresh from my garden, and found it to be very satisfying! I'm the only vegetarian in my house so I wrapped these burgers in wax paper, and then tin foil and froze them. They reheat perfectly in a skillet. I will definitely keep these on hand during the summer months! I think I need to try some topped with hot peppers and avocado too. Pros: Very easy and keeps well in the freezer
July 25, 2013
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By: EatingWell User
New Favourite Veggie Burger! This is definitely my new favourite veggie burger! These were great. They did take a bit of time to put together but it was worth the effort and it was very easy. As a vegetarian I've made a lot of different veggie burgers, but these were exceptional. I didn't have red quinoa but I did pick up some black and gold quinoa and it was very tasty. I topped mine with tomatoes and Chipolte hot sauce. I'll be sure to make this one again! Pros: Easy, full flavour, enough for leftovers